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Showing posts from 2017

Tuesday's Creative Adventure- Technology!

Tuesday and Wednesday I was busy facilitating conversations about technology at our district's June Technology Institute.

Technology has become one of my passions, and it was so rewarding to be able to sit with my fellow educators and talk about how technology can enhance our productivity and workflow.

Tuesday morning I sat down with other instructional coaches in our district.  On Wednesday, I sat down with teachers in our district who want to become more familiar with Google Classroom.  I am a huge fan of Google Classroom, and have been using it ever since it came on the scene.

If you are a classroom teacher, or anyone who does professional development, you should definitely check it out!

Today's Creative Adventure!

Well, that didn't take long.  I was going through some old digital recipe files and found my Daddy's wheat bread recipe.  I decided I would attempt to give it an update.  The printed parts were his.  The handwritten parts are mine.  If the batch that's currently rising on the counter turns out well, I'll publish the new version of the recipe.  If it doesn't turn out well,  I'll give it another try.

Fingers crossed...

It's Summer. Now what?

These flowers make me happy.

Summer also makes me happy, but it can be a difficult time.  I am a sedentary person by nature- so given the chance, I will lay around and read all summer.  That might not be all bad, but even for an avid reader like me, it can get boring.

This summer I am taking an extended trip back home to Savannah, GA.  This is a good thing because it will interrupt my normal schedule.  This is also a bad thing because all my favorite foods will be available in abundance.  It will test my recent efforts at eating a more healthy diet.

But even more importantly than these things, I'm feeling a tug towards being more creative.  I would like to make a summer resolution to be creative in some way every day.  That might look like a well put together, healthy meal.  It could also look like a piece of writing (like a vacation journal).  It could even be crocheting or sewing.  I feel like I am fortunate to have this large chunk of time off, and I'd like to use it to …

Southwest Shrimp Salad

I should hire a proof reader.  This picture clearly shows shrimp, not chicken.

In spite of the incorrect label, this was a great salad!

Here's what I used:

Romaine lettuce- chopped
Cucumber- chopped
Tomatoes- chopped
1 can pinto beans- rinsed
Frozen corn- defrosted
Red onion- diced finely
1 lime- juiced
Olive oil
Salt
Pepper

Mix everything up in a big bowl, then top with as many sautéed shrimp as you want!

This Week's Juice...

This week I made strawberry-apple-orange juice. I am enjoying not wasting fruits and veggies anymore!   This week I didn't have any spinach or kale to use, but that's ok. This looks much more appealing than most of my previous juices.

First Spring Project!

Smoked Salmon Spread

So this was my breakfast this morning.  A gluten-free bagel (not because I'm gluten-intolerant, but because I like the texture of them), salmon spread and thinly sliced cucumbers.  Heaven.

I've posted the spread recipe before, but it's really simple:

Salmon Spread:

1 pkg. smoked salmon
1 8 oz. bar of cream cheese
dash of lemon juice/zest
2 scallions, chopped (white and dark green parts)
S/P

Mash everything together and spread on everything!

Smoked Trout and Eggs

Some good friends of ours brought us some fish they had smoked earlier this week.  They gave us a whole smoked brown trout and a whole smoked Kokanee salmon.  I decided to use the trout first, since Devin doesn't really like salmon (I know- crazy, right?).

When I was little, I remember my parents occasionally eating salmon and grits.  I decided to riff on that a little and scramble some eggs and add the smoked trout.

Here's what I used:
I picked the bones out of the trout as best I could, but you never catch them all.  I also used some chopped scallions.  I used the white parts to saute before I added the eggs to the skillet, and I used the green parts as a garnish.  Next time, I will totally throw in some small cubes of cream cheese.

The process was simple.  I added some salted butter to a preheated skillet.  After it melted, I threw in the white part of the scallion and let it soften a bit.  Then I added 4 eggs whisked with salt and sriracha.  When the eggs began to set, I …

Egg Salad

I have loved egg salad for as long as I can remember.  But I'm not a fan of fancy egg salad. The classic is perfect for me. I've been craving it for a while, so I finally gave into the pressure and made some.

I can only make small batches, because Devin hates it. I have to eat it all myself. Darn. It also drives him crazy that I buy already boiled and peeled eggs-he says it's lazy. I say it saves my sanity. I have never been good at boiling or peeling eggs.

Here's my no-frills version!

Egg Salad

4 boiled and peeled eggs
3-4 tbsp. Duke's mayo
1 tbsp. Sweet pickle relish
1 heaping tbsp. Yellow mustard
Salt
Pepper

Chop the eggs and throw everything in a bowl- mix with a fork. Then try not to eat half the bowl while standing at the counter.

Chai French Toast

This morning Devin and I had French Toast for breakfast. I don't make it often, and I'm not sure why.

I made a slightly different version because I've been wanting to experiment more with the flavors in Chai. A little while ago I purchased a jar of Chai Spice from King Arthur Flour, and I've been sneaking it into various recipes.

Here's what I did:

2 tbsp. Salted butter
3 eggs
1 tbsp. Chai Spice Mix
2-3 glugs of heavy cream
1/2 tsp. salt
1 tsp. Sugar
4 slices bread (I used sprouted sourdough)

Heat up your cast iron skillet over medium low heat (on my electric stove I put it on 6).  Let it heat up for a good 5 minutes or so.  While you're standing around waiting, go ahead and get some kind of shallow-sided container to make the egg mixture. I used my trusty Pyrex pie plate that's older than Moses. In the pie plate, mix the 3 eggs, cream, and spices. Whisk together well- until no disgusting slime trails off your whisk. Go ahead and add a piece of bread. Wait…